
Despite having a complex composition, essential oils have been widely studied for their effectiveness against microorganisms. The results of the study showed that the action varies according to the pathogen.
The minimum inhibitory concentration varied according to the oil and target fungus. Oregano stood out for its inhibitory effect on the pathogensC. siamense, L. theobromae and B. dothidea, demonstrating excellent antifungal activity at the lowest concentration tested. Meanwhile A. alternata was more sensitive to cinnamon bark essential oil than to oregano.
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